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Peanut Pepper Dipping Sauce  

 

Veg  CD  PIC  ACC   30mins

 

 

Serves  4     Cold   Vegetarian  Vegetables  Nuts  Accompaniment  Picnics  Gluten Wheat Free  Eggless

 

Ingredients

1 tbsp Olive Oil

2 Red Capsicums (Sweet Peppers)

1 Onion, chopped

1 Garlic Clove, crushed

1 Red Chilli, deseeded and finely chopped

3 tbsp Crunchy Peanut Butter  (check ingredients)

1 tbsp  Lemon Juice

150ml/5fl.oz. Water

Salt & Black Pepper

 

Instructions

 

1.  Place the peppers on a baking tray and bake in a preheated oven 200C, 400F, Gas Mark 6 for 20-25 minutes, turning once.

 

2.  Remove from oven and place in a plastic bag until cooled then remove the blistered skins, taking out the seeds at the same time. Reserve any oil on the tray.

 

3. In the meantime,  heat the olive oil in a pan, add the onions, garlic and chilli and sauté until soft.

 

4.  Add  the water and peanut butter. Bring to the boil, stirring, reduce the heat and simmer for 8 minutes, stirring occasionally and adding a little water if the mixture becomes too thick.

 

5.  Transfer the peanut mixture to a food processor or liquidiser together with the peppers and their oil,  lemon juice, salt and black pepper.

 

Serve at room temperature

 

More Picnic Recipes Summer Recipes   |  What's in Season 

 

Main equipment required to make this Recipe

 

Baking tray

Plastic Bag

Saucepan

Wooden or plastic spoon

Food processor or liquidiser

 

 

Tips, Options and Substitutions

 

Use as a dipping sauce for cold chicken or vegetables.

 

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